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A white bowl filled with cranberry walnut coleslaw.
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5 from 1 vote

Cranberry Walnut Coleslaw with Shaved Brussels Sprouts

Prep Time15 minutes
Total Time15 minutes
Servings: 10 to 12 servings


For the Coleslaw:

  • 1/2 head green cabbage thinly sliced (approximately 5 cups)
  • 1/2 pound brussels sprouts
  • 1 carrot peeled and shredded
  • 1 small red bell pepper diced
  • 1/2 cup diced white or yellow onion
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1/3 cup crumbled blue cheese optional

For the Creamy Poppy Seed Slaw Dressing:

  • 1/4 cup sour cream light or regular
  • 1/4 cup mayonnaise light or regular
  • 2 tablespoons white sugar
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon salt
  • Fresh ground black pepper to taste


  • Placed thinly sliced cabbage in a large mixing bowl.
  • Rinse and drain brussels sprouts and slice off and discard woody ends. Run the brussels though the feed tube of a food processor fitted with the slicing blade. Alternately, thinly slice the brussels with a sharp knife. Add shaved brussels, shredded carrot, diced red bell pepper, and diced onion to bowl with the cabbage. Toss well to combine and set aside.
  • Mix dressing ingredients together in a small bowl. Toss the dressing with the salad until distributed throughout. Add dried cranberries and walnuts and mix lightly. Sprinkle with crumbled blue cheese, if desired, and serve.